Delicious, easy and nutritious pasta salad

I taught my son and his friends a "quick and easy" way to make this nutritious and filling summer meal, since I knew they would NOT be chopping and blanching veggies :)

Easy Vegetable Pasta Salad

1 1lb box pasta (I prefer elbow or small shells)
2 bags frozen mixed vegetables for stirfry - the ones with broccoli, peppers, mushrooms, water chestnuts, etc. - NOT peas/carrots/corn :)
I can chickpeas, rinsed and drained
A few handfulls of fresh cherry or grape tomatoes
1 cup vinaigrette dressing to taste (I make my own, but you can use your favorite bottled Italian or similar dressing)
OPTIONAL:
Sliced black olives
Shredded parmesan cheese or crumbled feta cheese
Anything else you want to toss in!

Cook the pasta per directions. Pour the frozen veggies into a large colander. Pour the hot pasta directly into the same colander (thereby draining the pasta and quick-cooking the veggies. Toss, and rinse in cool water.

Drain all well, and pour into a large serving bowl. Add the chickpeas, tomatoes, dressing, and any optional ingredients you please.

Toss well, cover and chill at least 1 hour before serving.

This is a great dish to make ahead - I often make versions on Sundays to use as packed lunches for the work-week!